This Pumpkin Pound Cake is a cozy treat, perfect for fall! It’s soft, moist, and packed with warm spices like cinnamon and nutmeg. You’ll love how it fills your kitchen with a sweet aroma!
I like to enjoy a slice with a cup of coffee—it’s like a warm hug on a chilly day! Plus, it’s easy to make, so you can whip it up anytime the craving hits. Yum!
Key Ingredients & Substitutions
Unsalted Butter: Using unsalted butter gives you control over the saltiness of the cake. If you don’t have unsalted, just reduce any added salt in the recipe.
Canned Pumpkin Puree: Canned pumpkin is super convenient, but fresh pumpkin works too! Just cook, puree, and strain the excess water. It’s a great way to use up pumpkins after Halloween!
Granulated Sugar: Brown sugar can be substituted for a deeper flavor. It pairs nicely with pumpkin and spices, adding a slight molasses taste.
Buttermilk: If you don’t have buttermilk on hand, mix a cup of regular milk with a tablespoon of vinegar or lemon juice. Let it sit for 5 minutes, and you’ll have a quick buttermilk substitute!
Spices: Feel free to adjust spices according to your taste. If ginger or cloves aren’t your favorites, you can reduce the amounts or leave them out entirely. Pumpkin pie spice is an easy all-in-one substitute too!
How Do I Make Sure My Pumpkin Pound Cake Turns Out Moist and Fluffy?
Getting a moist and fluffy pound cake can be tricky, but with the right techniques, it’s easy! First, remember to cream the butter and sugar together well until it’s light. This incorporates air into the batter.
- Be sure to mix the eggs in one at a time. This helps to create a smooth batter.
- Don’t overmix while combining dry and wet ingredients. Mix until just combined to keep the cake light.
- Using buttermilk adds moisture, so don’t skip this step!
And finally, let the cake cool completely before frosting. This will ensure the frosting doesn’t melt off into a puddle!
How to Make Pumpkin Pound Cake with Cream Cheese Frosting and Pecans
Ingredients You’ll Need:
For The Pumpkin Pound Cake:
- 1 cup (225g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs
- 1 cup (240g) canned pumpkin puree
- 3 cups (375g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves (optional)
- ½ cup (120ml) buttermilk
For The Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 3 cups (360g) powdered sugar, sifted
- 1 teaspoon vanilla extract
For Garnish:
- ½ cup chopped pecans
How Much Time Will You Need?
This delicious Pumpkin Pound Cake takes about 25 minutes to prepare and 60-70 minutes to bake. After baking, allow it to cool for about 15 minutes in the pan and then fully cooling on a wire rack will take another 30 minutes. In total, you’re looking at about 2 hours from start to finish, most of which is hands-off cooling time!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Prepare a 9×5 inch loaf pan by greasing and flouring it, or you can use parchment paper for easy removal later.
2. Cream the Butter and Sugar:
In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy. This can take about 3-5 minutes.
3. Add the Eggs:
Add the eggs one at a time, making sure to mix well after each addition. This helps to incorporate air into the batter.
4. Mix in the Pumpkin Puree:
Stir in the canned pumpkin puree until everything is fully combined and the mixture is smooth.
5. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and all the spices (cinnamon, nutmeg, ginger, and cloves). This ensures your baking powders and spices are evenly distributed.
6. Mix Together Wet and Dry Ingredients:
Gradually add the dry ingredients to your butter and pumpkin mixture, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined—be careful not to overmix!
7. Prepare for Baking:
Pour the batter into the prepared loaf pan. Use a spatula to smooth the top for even baking.
8. Bake the Cake:
Place the loaf pan in the preheated oven and bake for about 60-70 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean when the cake is done.
9. Cool the Cake:
Once baked, let the cake cool in the pan for about 15 minutes. Then, remove it from the pan and transfer it to a wire rack to cool completely.
10. Make the Cream Cheese Frosting:
While the cake is cooling, prepare the frosting. In another bowl, beat together the softened cream cheese and butter until smooth and fluffy. Gradually add the powdered sugar and vanilla extract, mixing until the frosting is creamy.
11. Frost the Cake:
When the cake is completely cooled, generously spread the cream cheese frosting over the top.
12. Garnish with Pecans:
Sprinkle the chopped pecans on top of the frosting for a crunchy, delicious finish.
13. Slice and Serve:
Slice your Pumpkin Pound Cake, pour yourself a nice cup of coffee or tea, and enjoy your delightful creation!
This Pumpkin Pound Cake is moist, packed with flavor, and topped with rich cream cheese frosting and crunchy pecans. It’s perfect for fall gatherings or just a cozy day at home! Enjoy every bite!
Can I Use Pumpkin Spice Instead of Individual Spices?
Absolutely! If you prefer, you can substitute 2-3 teaspoons of pumpkin pie spice for the individual spices (cinnamon, nutmeg, ginger, and cloves) listed in the recipe. It will still deliver that delicious fall flavor!
What If I Don’t Have Buttermilk?
No worries! You can make a quick buttermilk substitute by adding 1 tablespoon of vinegar or lemon juice to a cup of regular milk. Let it sit for about 5 minutes before using it in your recipe!
Can I Make This Cake Ahead of Time?
Yes, you can bake the pumpkin pound cake a day in advance! Just wrap it tightly in plastic wrap after it’s cooled completely, and store it at room temperature. Frost it the day you plan to serve it for the best texture!
How Should I Store Leftovers?
Store any leftover cake in an airtight container in the fridge for up to 4 days. For a longer shelf life, you can freeze the unfrosted cake by wrapping it tightly in plastic wrap and foil for up to 3 months. Thaw it overnight in the fridge before serving!